If you’ve ever wondered what sunshine tastes like, this Lemon Raspberry Cake might just be the answer. I’ve always loved how the zesty lemon and sweet raspberries come together, creating a flavor that’s both invigorating and indulgent. It’s the kind of dessert that feels special but isn’t too complicated to make. Trust me, once you try it, you’ll see why it’s become a favorite in my kitchen—and it might just become one in yours too.
What You’ll Love About This Recipe
This Lemon Raspberry Cake is a delightful combination of tangy and sweet flavors that will brighten any occasion. It’s easy to make and perfect for both casual gatherings and special celebrations.
- The moist lemon cake is bursting with citrusy freshness.
- The raspberry filling adds a sweet, fruity tang that perfectly complements the cake.
- A smooth, creamy frosting ties everything together for an irresistible finish.
Recipe
Indulge in the perfect balance of tangy and sweet with this Lemon Raspberry Cake, a delightful dessert that’s ideal for any occasion. The zesty lemon flavor pairs beautifully with the fresh, juicy raspberries, creating a moist and flavorful cake that’s sure to impress.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ cup buttermilk
- 1 ½ cups fresh raspberries
- Powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Fold in the raspberries gently.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes:
- Use room temperature ingredients for best results.
- Fresh raspberries are preferred, but frozen (unthawed) can be used if needed.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Time:
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Serving:
8-10 slices
Calories:
Approx. 320 calories per slice
Cuisine:
American
Equipment
To guarantee your lemon raspberry cake turns out perfectly, having the right equipment on hand is essential. Below is a list of tools you’ll need to make the baking process smooth and efficient.
- 9-inch round cake pans (2)
- Mixing bowls (various sizes)
- Electric hand or stand mixer
- Whisk
- Rubber spatula
- Offset spatula (for frosting)
- Cooling rack
- Measuring cups and spoons
- Parchment paper
- Zester or grater
- Fine mesh strainer (optional, for sifting flour)
Nutrition
Lemon raspberry cake is a delightful dessert that offers a balance of sweet and tangy flavors. While it’s a treat, understanding its nutritional profile can help you enjoy it mindfully.
- Calories: Approximately 250–300 per slice.
- Carbohydrates: Around 35–40 grams, primarily from sugar and flour.
- Fat: About 10–15 grams, mostly from butter or oil.
- Protein: Roughly 3–5 grams, contributed by eggs and dairy.
- Sugar: High, with 20–25 grams per serving.
- Fiber: Minimal, around 1–2 grams.
What to Serve With This Recipe
I love pairing my lemon raspberry cake with fresh fruit salad for a invigorating contrast, or adding a dollop of whipped cream or vanilla ice cream for extra indulgence. A glass of sparkling lemonade or a cup of herbal tea makes the perfect drink to complement its tangy sweetness. Each option brings out the cake’s flavors in a new way, making it feel like a treat every time.
Fresh Fruit Salad
A fresh fruit salad is the perfect side to complement this Lemon Raspberry Cake, adding a burst of natural sweetness and a rejuvenating touch. I love experimenting with fruit combinations, especially when using seasonal fruits like juicy strawberries, crisp apples, and ripe peaches. They not only taste amazing but also bring vibrant colors to the table. Tossing in some kiwi, blueberries, or grapes can add a fun twist. It’s light, invigorating, and balances the rich flavors of the cake beautifully. Plus, it’s so easy to prepare—just chop, mix, and enjoy! It’s a crowd-pleaser every time.
Whipped Cream Topping
Nothing beats a dollop of whipped cream to top off this Lemon Raspberry Cake—it’s light, creamy, and adds just the right touch of sweetness. I love experimenting with whipped cream varieties, like adding a hint of vanilla or a splash of lemon zest to match the cake’s flavor. When it comes to topping techniques, I’ll either spoon it gently over each slice or use a piping bag for a fancier look. Just make sure to chill your bowl and beaters first for the fluffiest results. It’s simple, but it elevates the cake in the best way!
Vanilla Ice Cream
Besides whipped cream, vanilla ice cream pairs wonderfully with this Lemon Raspberry Cake. The vanilla flavor complements the tangy lemon and sweet raspberries, creating a balanced dessert. I love how the cool, creamy texture melts into the cake, making every bite even more indulgent. When choosing ice cream types, I recommend a classic vanilla bean for its rich, natural taste. If you’re feeling adventurous, try French vanilla or a slightly sweeter option. It’s a simple addition, but it transforms the cake into a showstopper. Trust me, once you try it, you’ll never want to serve this cake without it!
Herbal Tea Pairing
When I’m enjoying a slice of Lemon Raspberry Cake, I often find myself reaching for a cup of herbal tea to round out the experience. Herbal tea’s natural herbal benefits complement the cake’s tangy sweetness, creating a perfect balance. I love how chamomile’s gentle, floral flavor profile enhances the lemon, while peppermint adds a revitalizing twist to the raspberry notes. Rooibos, with its earthy warmth, ties everything together beautifully. It’s not just about taste—sipping tea feels calming, making dessert time even more special. Try it yourself; you’ll see how effortlessly they pair, enhancing both the flavors and the moment.
Sparkling Lemonade Drink
While herbal tea’s a great match for Lemon Raspberry Cake, sometimes I’m in the mood for something a little more invigorating. That’s when I turn to sparkling lemonade, my go-to summer refreshment. The sparkling lemonade ingredients are simple: fresh lemon juice, a touch of sugar, cold sparkling water, and a sprig of mint for flair. It’s light, zesty, and pairs perfectly with the cake’s sweet-tart flavors. I love how the bubbles add a fun, fizzy contrast. Whether it’s for a picnic or a cozy afternoon, this drink brings a burst of sunshine to any moment. Cheers to summer sipping!
Frequently Asked Questions
Can I Use Frozen Raspberries Instead of Fresh?
I’d recommend using frozen raspberries if fresh aren’t available. Just make sure to thaw them first using proper thawing methods, like draining excess liquid, to avoid making the batter too wet or altering the texture.
How Long Does the Cake Stay Fresh?
Did you know 70% of cakes are eaten within 48 hours? I’d recommend keeping the cake fresh in an airtight container at room temperature for 2 days or refrigerating for up to 5 days. Cake storage is key—follow freshness tips!
Can I Substitute Lemon With Lime?
I’d say you can swap lemon with lime for a different twist. Lime flavor’s tangy and bright, so it’ll work in cake variations. Just adjust the amount to match the intensity you’re aiming for.
Is This Cake Suitable for Vegans?
Is there a way to enjoy a delicious dessert without compromising my vegan lifestyle? Sure! Just swap out traditional ingredients with vegan ingredients, like plant-based options for butter and eggs. It’s totally doable and just as satisfying!
Can I Make This Cake Gluten-Free?
I can make this cake gluten-free by using gluten-free flours like almond or rice flour. Baking substitutions are simple—just swap regular flour for a gluten-free blend and guarantee other ingredients are gluten-free too.
